Dietitian's tip:

Goat cheese, such as Montrachet, has a soft, creamy texture and a slightly tangy flavor. If you prefer, you can use other cheeses in this recipe, such as feta or Romano.

Number of servings

Serves 2

Ingredients

1 1/2 cups uncooked whole-grain penne pasta

1 cup asparagus, cut into 1-inch pieces

6 ounces boneless, skinless chicken breasts, cut into 1-inch cubes

2 cloves garlic, minced

1 can (14.5 ounces) diced tomatoes, no salt added, including juice

2 teaspoons dried basil or oregano

1 ounce soft goat cheese, crumbled

1 tablespoon Parmesan cheese

Directions

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly. Set aside.

In a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the asparagus. Cover and steam until tender-crisp, about 2 to 3 minutes.

Spray a large nonstick frying pan with cooking spray. Add the chicken and garlic and saute over medium-high heat. Cook until the chicken is golden brown, about 5 to 7 minutes. Add the tomatoes, including their juice, basil or oregano and simmer 1 minute more.

In a large bowl, add the cooked pasta, steamed asparagus, chicken mixture and goat cheese. Toss gently to mix evenly.

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